“Inspired by Mongolian Beef and the Korean short ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (also good on ribs, or steak, or pork). Marinate overnight. Grill the meat to desired doneness. Slice to serve. We like it wrapped in tortillas or flatbreads with leaves of butter lettuce.”
Ingredients:
- 2/3 cup
hoisin sauce - 6 tablespoons
rice vinegar - 1/2 cup
minced green onions - 1/4 cup
mushroom soy sauce - 4 tablespoons
minced garlic - 2 tablespoons
honey - 1/2 teaspoon
sesame oil - 1 tablespoon
toasted sesame seeds - 1/2 teaspoon
ground white pepper - 1/2 teaspoon
freshly ground black pepper - 1 (5 pound)
boneless butterflied leg of lamb
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